⭐ Instructions

1. Make the Chicken Filling

1. Heat 1 tbsp butter in a skillet.

2. Add the chopped onion and cook until soft (optional).

3. Stir in the shredded chicken, garlic powder, salt, and pepper.

4. Warm for 2–3 minutes, then remove from heat.

2. Assemble the Enchiladas

1. Fill each tortilla with:

   • A scoop of chicken

   • A sprinkle of Monterey Jack

2. Roll tightly and place seam-side down in a baking dish.

3. Make the White Sauce

1. Melt 3 tbsp butter in a saucepan.

2. Whisk in 3 tbsp flour, cook for 1 minute.

3. Slowly add 2 cups chicken broth, whisking until thickened.

4. Add:

   • Sour cream

   • Monterey Jack cheese

   • Green chiles

   • Cumin

5. Stir gently until the cheese melts and sauce is smooth.

   • Important: Don’t let it boil, or the sour cream may separate.

4. Bake

1. Pour the white sauce evenly over the enchiladas.

2. Add extra cheese on top if you want (highly recommended!).

3. Bake at 350°F (175°C) for 20–25 minutes until hot and bubbly.

4. Broil for 1–2 minutes for a golden finish.

⭐ Serve With

• Cilantro

• Lime wedges

• Avocado

• Mexican rice

• Black beans